When Ryan and I go out for pizza at one of our favorite pizza restaurants, we also usually order a side of garlic cheese bread. The way I look at it is, if you’re going to go out and eat pizza you might as well eat more bread and more cheese right? It may be my mozzarella obsession talking, but I see nothing wrong with it.
The bread that we usually get is garlic bread with melted mozzarella on top, pretty simple, pretty delicious. However, for this recipe, I wanted to kick things up a bit and add a little more flavor. In addition to freshly shredded mozzarella, I topped toasted sourdough bread with a mixture of grated Romano cheese, garlic and herb cheese spread, green onions and a little mayo. Each bite has just the right amount of crunch and cheesy, garlicky flavor.
Garlic Cheese BreadPrint Recipe
- 1/4 cup freshly grated paramsean or romano cheese
- 1/4 cup garlic and herb cheese spread (such as Rondelé)
- 1/2 cup fresh shredded mozzarella
- 1 green onion diced
- 1 tablespoon mayonnaise
- 4 slices sourdough or french bread
Preheat oven to 425 degrees. Line baking sheet with aluminum foil.
Combine all ingredients except bread, in a bowl to make the spread. Note: You can make this a couple of hours in advance. Just place it in the refrigerator and remove about 5 minutes before you want to use it.
Place bread slices on prepared baking sheet and bake in the oven 5 minutes to slightly toast.
Spread cheese mixture on top of toasted bread. Return to oven, cook 5-6 minutes or until cheese melts. Turn on the broiler and broil for 2-3 minutes or until the cheese turns slightly golden. Keep an eye on it as it will burn easily.
Allow to cool a couple of minutes before serving. Serve.